|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment:
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Wait staff employee observed picking up sopapillas with bare hands. CDI: corrected employee; tongs used. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mutiple plates stored as clean on shelf at dish area with dried food debris. Pans were removed and stored to be scrubbed and cleaned. Repeat violation: Full credit deducted.
Return visit required by 3/29/18 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Large tub of chicken soup and Azteca soup made yesterday without date in walk-in cooler. CDI: proper dates added.
Return visit required by 3/29/18 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Pan of shredded chicken cooling in walk-in in 6 inch pans and covered. CDI: chicken separated into 2 smaller portions and placed inside walk-in uncovered. Meatball soup cooling in kitchen on ice bath that was not adequate; ice observed only one bottom of pan. CDI: more ice added and product submerged. Jalepenos and garlic cooling in kitchen at room temperature and covered. CDI: moved into shallow pan on ice bath and uncovered. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans on dish shelf wet stacked. |